Individual Baked Brown Rice Brulee
- Ethnicity: American
- Base: Other
- Course: Dessert
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 8
This recipe combines the best of both worlds, healthy and sweet!
Ingredients:
| Amount | Ingredient |
|---|---|
| 2 ea | large eggs |
| 1/3 c | sugar |
| 2 T | fine orange zest (1 large orange) |
| 1/4 t | ground cinnamon |
| 1/4 t | salt |
| 1 1/2 c | whole milk |
| 1 1/2 c | California brown rice, cooked |
| 1/2 c | dried California cherries, chopped |
| 1 t | pure vanilla extract |
| 1 ea | walnuts |
Directions:
1| Preheat oven to 350 degrees. Butter the 8, 2-ounce ramekins.
2| Whisk together eggs, sugar, orange zest, cinnamon and salt, mixing thoroughly.
3| Bring milk to a simmer. Slowly whisk the hot milk into the egg mixture. Stir in the rice (warm brown rice makes the pudding lighter) cherries, vanilla and walnuts. Pour into the prepared ramekins. Bake in a water bath until a knife inserted in the center comes out clean, 40-45 minutes. Cool for at least 30 minutes.
4| Sprinkle evenly over the surface of each pudding, sugar. No thicker than 1/16 inch. Caramelize the sugar with a propane torch, holding the flame about 2 inches above the surface of the pudding and slowly rotating it to melt and color the sugar as evenly as possible. Serve at once, while still warm or refrigerate for up to 1 hour.
5| Serve warm or cold.